Grease a 6-cup (1.5-liter) pudding basin with butter. Sift the flour into a large bowl and stir in the suet. Add the milk quickly and mix until you have a soft dough that is not sticky.

Set aside one quarter of the dough for the lid. On a lightly floured surface, roll the larger piece into a 12-inch circle, then use it to line the greased basin.

Put half the butter and half the sugar into the lined basin. Set the pricked lemon on top, then add the rest of the butter and sugar around it.

Brush the exposed edge of the dough with a little water. Roll the reserved dough into a round lid, lay it over the filling, and press the edges together firmly to seal.

Grease a square of foil and place a sheet of parchment on top, then grease that too. Make a pleat across the middle and lay it over the basin, scrunching it around the rim. Tie with string.

Put an upturned saucer in a large saucepan and stand the basin on it. Pour in boiling water so it comes halfway up the basin, cover, and steam for 3 1/2 hours.

Use the string handle to lift the basin out, and run a knife around the edge before turning the pudding onto a deep serving plate.